JPH06154625A - Production of wheat flour - Google Patents

Abstract

PURPOSE:To improve the baking quality of soft wheat by resting raw material wheat incorporated with a prescribed amt. of moisture for a prescribed period of time in order to penetrate the moisture into the albumen parts of the inner layers and subjecting this wheat to a cleaning of barley effect to strip away the exodermis materials, then breaking and sieving the wheat cleaned of barley. CONSTITUTION:This production system of the wheat flour consists is producing the wheat flour by stripping away the exodermis materials of the cleaned and graded wheat, then breaking and sieving the cleaned wheat. The water is uniformly added under agitation to the total raw material wheat by a water adding device 7 in such a manner that the moisture content after the addition of the water to the cleaned and graded raw material wheat attains 15 to 18%. The moisture sticking to the surface layers and the moisture penetrated into the epidermis gradually penetrate the inside and arrive at the albumen parts. The entire part of the wheat grains is approximately uniformized after about 4 hours. The wheat is then subjected to the cleaning of barley effect to strip away the exodermis materials by the barley milling device 1 and thereafter, the raw material wheat is successively broken by various kinds of breaking mills of a breaking device 5, by which the albumen parts as coarse grains are taken out. The grains are then classified by various shifters.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to wheat flour milling, and more particularly to a method for producing wheat flour which comprises a barley step for peeling and removing the epidermis material of wheat as a pretreatment for the crushing step.

[0002]

2. Description of the Related Art The well-known and widely practiced wheat milling process is to grind raw material wheat whose moisture content has been adjusted, without peeling off the hull substance, to produce a product flour (flour).
Endosperm part (weight ratio to raw wheat of about 84%)
And the skin part that is not preferable to be mixed in the product powder (see 13.
5%) and embryo (2.5%). Since the mixture of ash-rich skin (skin substance) deteriorates the quality of the product powder, efforts are made to improve the product powder collection rate (yield) by collecting the endosperm part in powder form so that the skin part is less mixed. However, the yield is usually about 75%.

On the other hand, a technique for peeling and removing the crust substance which is not desired to be mixed in the product powder prior to the crushing has been studied for a long time, and is disclosed in Japanese Patent Publication No. 39-25314 and Japanese Patent Publication No. 32-86.
No. 65 publication. These techniques seek to remove unwanted hull constituents from the grain and provide an easy and economical improvement for normal use or further processing (milling, etc.).

[0004]

However, these techniques are not intended to improve the quality of wheat flour products by changing the physicochemical properties of wheat flour, but merely to effectively remove the hull substance of wheat. It is what In particular,
As disclosed in detail in JP-B-33-38199, the hydrated wheat is characterized in that the barley is brewed within 10 to 20 minutes after the hydration. It is the one that is absorbed and mashed in a weakened state. The present invention, without adding quality improvers such as potassium bromate and ascorbic acid,
Further, in order to improve the bread-making property by increasing the tensile strength of the product powder and decreasing the extensibility without using the conditioning process such as the conventionally used temperature-conditioning, heat-conditioning or stabilizer-conditioning. It was made.

[0005]

Means for Solving the Problems In a method for producing wheat flour by peeling and removing the hull substances of selected wheat and then grinding and sieving the polished wheat, the moisture content of the selected raw wheat is 15 to 18%. The amount of water to be added to the raw material wheat is allowed to stand for at least 4 hours in order to allow water to penetrate into the endosperm part of the raw material wheat, and then the barley substance is peeled off to remove the rind substance of the wheat. After adding, the milled barley is ground and sieved.

In the above method for producing wheat flour, the grain temperature of milled barley after the action of milling is adjusted to 36 to 44 ° C.

Further, the grain temperature of the refined white barley, which has been increased by the action of the barley, is maintained for a certain period of time, and then it is forcibly cooled.

[0008]

The water content of the raw material wheat from which foreign substances and adhered substances have been removed by the selection process is measured. Water content is usually 11
To 13%. Based on the varieties and properties of the raw material wheat and the above-mentioned water content, the amount of water added is determined so that the water content after water addition is 15 to 18%, and the whole material wheat is evenly added with water and stirred. Then, the moisture adhering to the surface layer and the moisture permeating into the epidermis gradually permeate inside and reach the endosperm portion, and after 4 hours, the whole wheat grain becomes almost uniform.

By passing the wheat grain to which water has been added once or a plurality of times through the milling apparatus, the outer grain material of the wheat grain is removed and the temperature of the wheat grain itself rises by 10 to 25 ° C. This amount of temperature increase is largely affected by the initial temperature of the wheat grain and the outside air temperature, but it can be adjusted by adjusting the load in the milling process or adjusting the supply amount of cooling air or heating air.
It can be controlled in the range of 6 to 44 ° C. Thus, by milling the refined wheat grain in which the gluten properties of the endosperm part are changed by the moistening of the endosperm part and the increase in the grain temperature, the tensile strength of the product powder after grinding is increased and the extensibility is decreased. .

It is desirable to raise the grain temperature by 36 to 44 ° C. Further, the grain temperature is maintained for a certain period of time, and thereafter, forced cooling is performed to make the change of gluten suitable for bread-making property. It does not change into.

In the present invention, the integumental substance is a tissue consisting of several layers that wrap the starch inside the wheat grain, and from the outermost layer, the outer epidermis, the parenchyma, the transverse cells, the inner epidermis and the seed coat. , Ectosperm and aleurone layer in that order,
It is generally referred to as the koji layer.

[0012]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT A preferred embodiment of the present invention will be described with reference to the drawings. In the pre-process of the crushing device 5 (see FIG. 1), the barley device 1, the malt washing device 2, and the stirring device 3 are sequentially connected, and in the pre-process of the barley device 1, the selection device 6 and the water adding device 7 are provided. Further, immediately after the water adding device 7, the barley device 1 and the stirring device 3, the tempering devices 4A to 4C are provided. Each will be described below.

[0013] First of all, with respect to the selection device 6, straws, vegetation pieces, string scraps, dust and other relatively light contaminants mixed with wheat extracted from a silo (not shown) for storing raw wheat. It is composed of a rough selecting machine 10 for removing metal and a stone removing machine 11 for removing metal fragments and pebbles, and is arranged as the earliest step in the milling step.

Next to the selection device 6, a water adding device (damper) 7 is installed via a transport path W1 in which a moisture measuring device 8 is installed. The water adding device 7 has a feed port 12a for raw wheat at one end.
, A screw conveyor 13 is horizontally installed in a cylindrical trough 12 each having a discharge port 12b at the other end, and a shower nozzle 14 is exposed above the cylindrical trough 12.
The shower nozzle 14 is connected to a water tank 17 via a heater 15 and a solenoid valve 16 having a flow rate adjusting function.
This watering device 7 is intended to perform watering for refined barley in the next step, and is based on the water content before water measured by the water content measuring device 8 and the preset water content after water addition. The amount of water added is set by the solenoid valve 16 so that a necessary amount of water is added to the surface of the wheat grains with respect to the weight of the wheat grains.

The outlet 12b of the water adding device 7 is a refining device 4A.
Connected to. The tempering device 4A is a tempering tank 13
3, the discharge port 12b has a tempering tank 1
33 is connected to the supply port 87. A rotating scattering blade 88 is vertically provided at the supply port 87, and a pair of rotary valves 89 are horizontally provided at the bottom of the tank. Further, a gutter 90 is provided below the rotary valve 89, and the gutter 90
A discharge screw conveyor 91 is provided inside the discharge screw conveyor 91, and the conveying terminal end of the discharge screw conveyor 91 is connected to the barley apparatus 1. The tempering tank 133 needs to have a capacity for allowing the wheat grains after hydration to stand for at least 4 hours in order to allow water to permeate the inner endosperm portion of the wheat grains.

Next, the barley apparatus 1 will be described with reference to FIG. The barley apparatus 1 of this embodiment is a grinding type barley machine 2.
0 and a friction type barley 21. Grinding type barley machine 20
Is the main shaft 2 that penetrates through the bran removal and polishing white cylinder 22 made of a porous wall.
3, a grinding whitening trochanter (milling roll) 24 made of hard sand is attached to the main shaft 23, and a gap formed between the grinding whitening trochanter 24 and the bran removing whitening cylinder 22 forms a whitening chamber 25. Then, one side of the polishing chamber 25 is connected to the supply port 26.
The other side is connected to the discharge port 27, a supply hopper 28 is provided above the supply port 26, and a pressure lid 30 biased by a weight 29 is attached to the discharge port 27. In the vicinity of the mouth 26, a grain-feeding trowel (feed roll) 31 having a spiral blade is rotatably provided on the main shaft 23. Further, the bran removal chamber 32 is formed around the bran removal white tube 22, and the lower portion of the bran removal chamber 32 is connected to a bran collecting duct 34 via a bran collecting hopper 33. The rice bran duct 34 is connected to a bag filter and a fan (not shown).

The discharge gutter provided at the discharge port 27 of the grinding type grain brewing machine 20 is connected to the feed hopper 36 of the friction type grain brewing machine 21 through the grain fried machine 35, and is connected to the discharge part of the grain fried machine 35. Supply hopper 2 of the grinding type grain brewing machine 20 provided with a switching valve 37
The circulation path 38 returning to 8 may be formed. The friction-type barley machine 21 has a hollow main shaft 41 rotatably provided horizontally and a hollow main shaft 41 penetrating through a bran removal and polishing white tube 40 formed in a polygonal shape such as a hexagonal shape. The main shaft 41 is provided with a blast groove (slit) 43 and a frictional whitening roller 44.
To pivot. The friction-whitening trochanter 44 is hollow, and a large number of vent holes 45 are provided on the circumferential surface of the hollow main shaft 41 in the friction-whitening trochanter 44. In addition, the gap between the friction-polishing trochanter 44 and the bran-removing whitening cylinder 33 is formed as a polishing chamber 46, and one side of the polishing chamber 46 is provided with a supply port 47 as in the grinding-type milling machine 20.
In addition, the other side portion is communicated with the discharge port 48, the supply hopper 36 is provided above the supply port 47, and the discharge port 48 is provided.
A pressing lid 50 urged by a weight 49 is attached to the. Further, near the supply port 47, the grain transfer trochanter 5 having a spiral blade is formed.
1 is rotatably mounted on a hollow main shaft 41, and a bran collecting chamber 52 is formed around the bran removal white tube 40, and a lower part of the bran collecting chamber 52 is collected via a bran collecting hopper 53. Contact the bran duct 54 and the bran collecting fan 55.

Next, the water addition device in the friction type barley 21 will be described. The nozzle end of the two-fluid nozzle 56 is exposed to the open end of the hollow main shaft 41, and the air pipe 57 whose one end is connected to the two-fluid nozzle 56 is connected to the air compressor 59 via the air filter 58. In addition, the water supply pipe 64, one end of which is connected to the two-fluid nozzle 56, is connected to the water tank 63 via the electromagnetic valve 60, the flow meter 61 and the flow rate adjusting valve 62.

In the subsequent step of the friction type baring machine 21 in the barley apparatus 1, a tempering tank 13 as a refining apparatus 4B is used.
3 is arranged, and the discharge part of the tempering tank 133 is connected to the malt washing device 2 described later. That is (Fig. 3
), A pair of bearings 10 are provided in a cylindrical machine frame 101 having a supply gutter 102 at one end and a discharge gutter 103 at the other end.
The inner cylinder 106 is rotatably provided laterally via 4, 105.
The one end opening of the inner cylinder 106 is formed by a supply gutter 102 and an inclined supply chute 107 connected to the supply gutter 102.
08, the other end opening communicates with a rice discharge passage 110 formed by a discharge gutter 103, and the rice supply passage 108 has a water pipe 10 provided with an electromagnetic valve 130 as a flow rate adjusting means.
The other end of 9 is exposed. The other end of the water pipe 109 is the water tank 13
1, and a heater 132 is interposed in the water pipe 109. The end of the inner cylinder 106 is formed of a porous wall 111 to form a drainer 112, and the other inner cylinder 106 serves as a dip 113. A drain 114 is formed around the draining part 112 by a partition 114, and a drain gutter 117 is obliquely provided below a drain outlet 116 at the lower end of the drain 115.

Further, the screw 11 having screw blades 118 made of resin or the like over the entire length of the inner cylinder 6
9 is installed horizontally. That is, the bearings 12 are provided at both ends of the machine frame 101.
0 and the bush 121 rotatably support the screw shaft 122, and a passive pulley 123 is attached to the end of the screw shaft 122 on the side of the rice supply path 108. On the other hand, the passive pulley 124 is formed on the outer peripheral wall of the inner cylinder 106.
23 and 124 and a pair of motor pulleys 126 and 127 of the same diameter which are axially attached to both shafts of the motor 125.
8,129 interlock and connect. The passive pulley 1
23 and 124, the passive pulley 123 of the screw 119 is formed to have a smaller diameter than the passive pulley 124 of the inner cylinder 106 so that the screw 119 rotates faster than the inner cylinder 106. In addition, the screw blade 118 and the inner cylinder 10
It is needless to say that the gap with 6 is set to about 0.3 mm, and the porous wall 111 of the draining portion 112 is formed so that the rice grains are not exposed. The bottom of the machine casing 101 is
The drain hole 150 may be formed.

Next, regarding the stirring device 3, the stirring device 3 is composed of an upper feeding screw conveyor 77 and a horizontal feeding screw conveyor 78, and a feed port 79 provided at the lower portion of the upper feeding screw conveyor 77 and the barley washing device 2 The rice discharge path 110, the discharge port 80 provided at the upper portion of the upper feed screw conveyor 77, and the supply port 81 of the horizontal feed screw conveyor 78 are connected to each other. The upper feed screw conveyor 77 has a screw 83 rotatably provided in an upright trough 82, and the lateral feed squeeze conveyor 58 has a screw 85 rotatably provided in a horizontally installed trough 84. The screw 85 of the lateral feed screw conveyor 78 may be provided with an appropriate stirring bar 85a.

Discharge port 86 of the horizontal feed screen conveyor 78
Is connected to the supply port 87 of the tempering tank 133 serving as the refining device 4C. A rotating scattering blade 88 is vertically provided at the supply port 87, and a pair of rotary valves 89 are horizontally provided at the bottom of the tank. Furthermore, the rotary valve 89
A gutter 90 is provided below the gutter 90, and a discharge screw conveyor 91 is provided in the gutter 90, and a conveying terminal end of the discharge screw conveyor 91 is a bucket elevator 9
2 supply part.

The outlet of the bucket elevator 92 is connected to the adjusting tank 93 of the crushing device 5 via the lateral feed screw conveyor 96, and the first brake roll machine 94 is provided below the adjusting tank 93. Hereinafter, the crushing device 5 is appropriately provided with a plurality of roll machines, shifters, purifiers, etc. (none of which are shown). The adjustment tank 93 may be provided with a water addition nozzle 95.

Next, the specific operation of the above embodiment will be described. However, the raw material wheat has a water content of 11%,
The supply amount is 1,000 kg (890 kg dry matter, 110 moisture).
kg). The raw wheat extracted from the raw material tank and the like is carefully selected by removing coarse foreign matters by the roughing machine 10 and by removing stones and metal pieces by the stone removing machine 11. The raw material wheat from which the foreign matter that has been subjected to the selective treatment is removed is first supplied to the watering device 7, and the shower nozzle 1
Receive water addition from 4. The amount of water added may be such that it penetrates into the epidermis portion of the wheat grain, and may be 1% to 3% with respect to the weight of wheat, but for the sake of convenience of description, it is added at 3%. The amount of added water is adjusted by the solenoid valve 16 so as to be 3% (30 kg) with respect to the weight of wheat, and the water content of wheat grains becomes about 13.6% (890 kg of dry matter, 140 kg of water) by this addition of water. Further, when the water temperature is low such as in winter, moisture hardly penetrates into the wheat grain, but when the water temperature is raised by the heater 15, the moisture easily penetrates. The hydrated raw material wheat gradually penetrates into the epidermis while being stirred and conveyed by the screw 13. Then, after the wheat grain is conveyed by the grain elevator, the scattering blades 88 of the tempering device 4A
It is spread into the tempering tank 133 while being diffused by.

The barley grains in the tempering tank 133 are left as they are for at least 4 hours for tempering, whereby the whole barley grains have a uniform water distribution state and the brewing property is improved.

The wheat grain that has been subjected to the conditioning in the conditioning device 4A flows out into the trough 90 by the rotation of the rotary valve 89, 89, and the barley device 1 is discharged from the discharging screw conveyor 91.
Sent to.

In the grain refining apparatus 1, first, the grain is fed into the feed hopper 28 of the grinding type grain mill 20 and is sent to the grain polishing chamber 25 by the grain transfer trowel 31 to be subjected to the whitening action by the grinding whitening trochanter 24. That is, the grinding white trochanter 2 that rotates at a relatively high peripheral speed (for example, 600 mm / min or more)
The hard sand on the four peripheral surfaces scrapes off the epidermis of the grain except for the flutes while finely crushing it. The surface of the barley grain is moistened and softened by the addition of water in the water adding device 7 and the tempering of the tempering tank 133, so that the grinding action is effectively performed. Then, the wheat grains discharged from the brewing chamber 25 against the pressing lid 30 are then conveyed to the grain fried machine 35 and put into the supply hopper 36 of the friction type grain brewing machine 21, and pearled by the grain transfer trowel 51. It is sent to the chamber 46. The grinding chamber 46 of the friction type baring machine 21 has a relatively high pressure (for example, an average pressure of 200 g or more per square centimeter), and the grinding type baring machine 2 is used.
The stirring protrusions 42 of the frictional whitening trochanter 44, which rotates at a peripheral speed equal to or less than about half that of the grinding whitening trochanter 24 of 0, cause grain-to-grain friction between wheat grains. At this time, the mist ejected from the nozzle opening of the two-fluid nozzle 56 into the hollow main shaft 41 is
Through the air holes 45 provided on the peripheral surface of the frictional whitening trochanter 44, and then blown into the whitening chamber 46 from the blast groove 43 to be added to the wheat grain again. 0.5% addition of water). As a result, the surface of the wheat grain is humidified to increase the frictional force, the epidermis remaining or adhering to the surface is wiped out, and the polishing action is generated. The removed bran is removed from the bran 40 by the blast from the blast groove 43.
From the bag filter to a storage tank (not shown) by the bran collecting fan 55.

The barley grains (white grains) discharged from the discharge port 48 of the friction type baring machine 21 are then put into the tempering tank 133 of the tempering device 4B. The wheat grains whose temperature has been increased to 36 to 44 ° C. are stored as they are in the tempering tank 133 for 1 to several hours, and almost keep the grain temperature (heat tempering). As a result, the properties of gluten in the endosperm part of the wheat grains are changed, and the tensile strength of soft wheat, which is said to be poor in bread making, is increased, and the extensibility is reduced to improve the bread making property.

After being heat-conditioned in the refining device 4B for a certain period of time, the barley grains which are kept at the high temperature are supplied to the supply gutter 102 of the malt washing device 2. In the barley washing device 102,
When the motor 125 is started, the screw 119 and the inner cylinder 106 simultaneously start rotating in the same direction. The rotation speed is
For example, the inner cylinder 106 rotates at 1600 rpm and the screw 1
19 is 1720 rpm. The refined wheat grains fed from a hopper or the like (not shown) flow down into the supply gutter 102, and water is supplied from a water pipe 109. An appropriate amount of water is about 5 to 10% based on the weight of polished wheat, and 8% (water content 72 kg) is supplied in this embodiment.

It should be noted that the wheat grains supplied to the brewing apparatus 1 are hydrated by 3% in the hydration apparatus 7 and 0.5% in the friction-type brewing machine 21, respectively. Almost all are absorbed in the bran and discharged, so that the moisture content of the wheat grains (white grains) supplied to the malt washing device 2 is about 11.5% (dry matter: 795 kg, moisture content: 103 kg).

When the operation of the apparatus is started under such conditions, the refined white wheat grains falling in the supply gutter 102 come into contact with water while flowing down the supply chute 107, and are immersed in the inner cylinder 106 as they are. It flows into the part 113. Since the inner cylinder 106 rotates at 1600 rpm, the water spreads along the inner peripheral wall of the inner cylinder 106 by centrifugal force. On the other hand, since the screw 119 is 1720 rotations per minute, the screw 119 transfers the refined wheat grain and water at 120 rotations per minute. For this reason, the refined barley grain soaked in water passes through the immersion section 113 in about 3 to 5 seconds while being gently stirred, and during this time, water is supplied from the surface of the refined barley grain and the refined barley grain is polished. The dough that has entered the vertical groove of the wheat grain becomes water-absorbent and easily flows out of the groove,
At the same time, the grain temperature is forcibly reduced. Therefore, the immersion part 1
In No. 13, the time required for the flour to absorb water is sufficient. By changing the rotation speed of the screw 119,
The passage time of 3 can be set appropriately.

Next, the refined wheat and the washed water that have passed through the dipping section 113 are blown off from the porous wall 111 by centrifugal force while passing through the draining section 112 in 1 to 2 seconds. The dough that is easily removed by water absorption in the wheat grain flutes and the dough remaining on the surface of the wheat grains are forcibly blown away. In this way, all the flour was removed and drained to a water content of 15.4% (dry matter: 795 kg, water content: 14%).
5 kg) of refined wheat, that is, the washed refined wheat, falls in the discharge gutter 103 and is discharged. On the other hand, the waste water in which the dough is melted is blown into the drainage chamber 115 and then discharged through the drainage gutter 117.

The friction type barley machine 21 in this embodiment is used.
The water-refined barley produced by the method and the barley washed by the barley apparatus 2 are similar in that a small amount of water is added to the barley grains, but their actions are significantly different. In other words,
The purpose is to facilitate the peeling of the barley grain epidermis, the water in the washing is to remove the wheat flour that has entered the flutes of the barley grain by polishing and remove the water content of the barley grain after polishing, The purpose is to retain water with a high water content (for example, 15 to 17%) suitable for crushing and to forcibly lower the grain temperature held at a relatively high temperature in the tempering device 4B. Further, the hydro-silvered barley is the one in which the whitening chamber is brought into a high-pressure state by the pressurizing means of the weight, and the barley grains are rubbed by the friction between the grains. When you wash it with water.

The barley grains that have passed through the malt washing machine 2 are sent to the supply port 79 of the upper feeding screw conveyor 77 as the stirring device 3. The surface of the refined grain to which water has been added by washing with wheat becomes sticky due to the action of gluten and starch, but the grains are sent to the top without sticking because the stirring action by the screw 83 takes place for a certain period of time. It
Then, it promotes the permeation of water into the inside of the wheat grain while being fed while being stirred. It should be noted that in the malt washing device 2, by activating the heater 132 and performing malt washing with warm water, effective washing and water addition can be achieved.

In this way, the upper screw conveyor 77
The barley grains reaching the upper end of the horizontal feed screw conveyor 78 are fed from the discharge port 80 into the horizontal feed screw conveyor 78, and further the screw 85 of the horizontal feed screw conveyor 78 and the stirring bar 85a.
It is transported while being stirred by. Then, most of the refined grains that have reached the conveyance end side of the horizontal feed screw conveyor 58 absorb the moisture adhering to the surface and become in a dry state, flow out from the outlet 86, and the scattering blades 88 of the tempering device 4C. The refined barley grains, which are scattered into the tempering tank 4 and scattered, are already dry particles that are not fixed. The stirring action by the stirring device 2 is performed for about 20 minutes.

The refined grain in the tempering tank 4 is left as it is for 4 to 6 hours for conditioning to improve the milling property by making the whole grain of wheat uniform moisture distribution state. In this way, the wheat grain that has undergone the tempering with the tempering device 4C is
By the rotation of the rotary valve 89, 89, it flows out into the trough 90, is discharged to the horizontal conveyor screw conveyor 96 by the screw conveyor 91 and the bucket elevator 92, and is then charged into the adjustment tank 93 of the grinding device 5. It The barley grains that pass through the horizontal feed screw conveyor 96 are stirred and flowed again to uniformly permeate water and loosen between the grains. Then, 0.5 to 2.5 hours before the first crushing is performed in the No. 1 brake roll machine 94 of the crushing device 5, the water addition nozzle 95 again receives the atomized water addition.

Although the specific operation thereafter in the crushing device 5 is omitted, the raw material wheat is sequentially and stepwise broken by various brake roll machines to take out the endosperm portion as coarse grains and classified by various shifters. Then, the powder is extracted by purifying with a purifier.

In the present embodiment, the amount of water added in the water adding device 7 is 3% with respect to the weight of wheat and the amount of water added with the washing device 2 is 8% in relation to the weight of the wheat grain. Is not limited to this, and various combinations are possible. Also,
The form of the barley apparatus 1 may be variously combined such as grinding / grinding and friction.

[0039]

As described above, according to the present invention, the raw material wheat having a variable water content is mixed with water for 15 to 18 times.
% Moisture and allowing it to stand for 4 hours after water addition to evenly permeate moisture into the inside of the wheat grain, and to eliminate moisture unevenness between the raw wheat and then refine the grain, the gluten in the endosperm part changes due to the rise in grain temperature due to the refined grain. However, the tensile strength of the flour dough can be increased and the extensibility thereof can be reduced, and the bread-making of soft wheat can be improved.

Further, the refined white wheat whose grain temperature rises along with the refined wheat is kept at 36 to 44 ° C. suitable for the change of gluten for a certain period of time and then forcibly cooled, so that the change of gluten properties can be effectively carried out. It will not be changed unnecessarily.

[Brief description of drawings]

FIG. 1 is a schematic front view showing an embodiment of the present invention.

FIG. 2 is an enlarged front view of a partially broken view showing an example of the barley apparatus in FIG.

FIG. 3 is an enlarged cross-sectional view showing an embodiment of the malt washing device in FIG.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Milling apparatus 2 Stirring apparatus 3 Stirring apparatus 4 Refining apparatus 5 Grinding apparatus 6 Refining apparatus 7 Water adding apparatus 8 Moisture measuring apparatus 10 Refining machine 11 Stone removing machine 12 Cylindrical trough 13 Screw conveyor 14 Shower nozzle 15 Heater 16 Solenoid valve 17 Water Tank 20 Grinding type mashing machine 21 Friction type mashing machine 22 Removing bran polishing white barrel 23 Spindle 24 Grinding whitening trochanter 25 Polishing chamber 26 Supply port 27 Discharge port 28 Supply hopper 29 Weight 30 30 Press lid 31 Grain transfer chamber 32 Collection bran chamber 33 Collecting bran hopper 34 Collecting bran duct 35 Grain hopper 36 Supply hopper 37 Switching valve 38 Circulating path 40 Circulating bran removal white barrel 41 Hollow main spindle 42 Stirring projection 43 Blaze groove 44 Friction polishing trochanter 45 Vent hole 46 Polishing chamber 47 Supply port 48 Discharge port 49 Weight 50 Pressing lid 51 Grain transfer trousers 52 Collecting bran chamber 53 Collecting bran hopper 54 Collecting bran duct 55 Collecting bran Fan 56 Two-fluid nozzle 57 Air pipe 58 Air filter 59 Air compressor 60 Electromagnetic valve 61 Flow meter 62 Flow rate control valve 63 Water tank 64 Water pipe 77 Upper screw conveyor 78 Horizontal feed screw conveyor 79 Supply port 80 Discharge port 81 Supply port 82 Trough 83 Screw 84 Trough 85 Screw 86 Discharge port 87 Supply port 88 Scattering blade 89 Rotary valve 90 Gutter 91 Discharge screw conveyor 92 Bucket elevator 93 Adjustment tank 94 No. 1 brake roll machine 95 Moisture addition nozzle 96 Horizontal feed Screw conveyor 101 Machine frame 102 Supply gutter 103 Discharge gutter 104 Bearing 105 Bearing 106 Inner cylinder 107 Chute 108 Rice feeding route 109 Water pipe 110 Draining rice route 111 Porous wall 112 Draining part 113 Immersion part 114 Partition wall 1 15 Drainage chamber 116 Drainage port 117 Drain trough 118 Screw blade 119 Screw 120 Bearing 121 Bush 122 Screw shaft 123 Passive pulley 124 Passive pulley 125 Motor 126 Motor pulley 127 Motor pulley 128 V belt 129 V belt 130 Electromagnetic valve 131 Water tank 132 Heater tank 133 150 drainage hole

Claims (3)

[Claims] 1. A method for producing wheat flour by peeling and removing the hull substances of selected wheat and then grinding and sieving the refined wheat, wherein the water content after hydration of the selected wheat is 1
Water of 5 to 18% by weight is added, and the hydrated raw material wheat is allowed to stand for at least 4 hours in order to allow the moisture to penetrate into the endosperm part of the raw material wheat, and then the peel material of the wheat is peeled and removed. A method for producing wheat flour, which comprises crushing and sieving the pearled wheat after adding the brewing action. 2. The method for producing wheat flour according to claim 1, wherein the grain temperature of the refined white wheat after adding the barley action is 36 to 44.
A method for producing wheat flour that is adjusted to a range of ℃. 3. The method for producing wheat flour according to claim 2, wherein the grain temperature of the refined white wheat increased by the action of milling is maintained for a certain period of time, and then forcedly cooled.